Fried Chicken Recipe

Sometimes the simplest recipes yield the most incredible comfort food. This classic fried chicken recipe strips away unnecessary clutter, focusing on seasoned, perfectly floured chicken fried to golden perfection.

With a tender, juicy interior and a satisfying crispy crust, this dish is a crowd-pleaser that never goes out of style.

Ingredients

• 1 whole chicken (about 4 lbs): Cut into 8 pieces (breasts, thighs, drumsticks, and wings)
• 1 ½ cups all-purpose flour: For the breading
• Salt and freshly ground black pepper: To taste
• 2 quarts vegetable oil: For deep frying (can substitute with canola or peanut oil)

Step-by-Step Instructions

Step 1: Prep and Season

1. Pat the chicken pieces completely dry using paper towels. Moisture is the enemy of a crisp crust.
2. Generously season every piece of chicken on all sides with salt and pepper.

Step 2: Dredge the Chicken

1. In a wide, shallow bowl or dish, add the all-purpose flour along with a pinch of extra salt and pepper.
2. Dredge each chicken piece individually into the flour mixture, ensuring an even coating. Shake off any excess flour before setting the pieces aside on a wire rack or clean plate.

Step 3: Heat the Oil

1. Fill a deep, heavy-bottomed skillet or Dutch oven with the oil (it should be deep enough to submerge the chicken partially or fully).
2. Heat the oil over medium heat until it reaches 350°F (175°C). If you don’t have a thermometer, drop a pinch of flour into the oil—if it sizzles immediately without burning, it’s ready.

Step 4: Fry to Perfection

1. Carefully place the chicken pieces into the hot oil using tongs. Avoid overcrowding the pan—cook in batches if necessary so the oil temperature doesn’t drop too drastically.
2. Fry dark meat (thighs and legs) for 12–15 minutes and white meat (breasts and wings) for 10–12 minutes. Flip the pieces halfway through cooking so both sides turn a rich, golden brown.
3. Check for doneness: The internal temperature should register 165°F (74°C) on a meat thermometer, the meat should no longer be pink near the bone, and the juices should run completely clear.

Step 5: Drain and Serve

1. Remove the cooked chicken from the skillet using tongs or a slotted spoon.
2. Transfer to a paper towel-lined plate or a wire cooling rack set over a baking sheet to allow excess oil to drain.
3. Let rest for 5 minutes before serving warm!

Pro Cooking Tips for Golden Success

Keep the Oil Temperature Constant

Dropping cold meat into oil cools it down quickly. If the oil gets too cold, the chicken will absorb it and turn greasy. Adjust your stove heat to maintain a steady temperature.

Don’t Overcrowd

Give each piece space to breathe. Crowding traps steam, resulting in a soft, soggy coating instead of a crisp crust.

Use a Wire Rack

Draining fried chicken on a wire rack elevated above a tray prevents the bottom from getting soggy in its own heat and oil, keeping all sides extra crunchy.

Nutrition Facts

Nutritional values for frying oil are calculated assuming a standard 10% oil absorption rate during the frying process.

Nutrient	Amount Per Serving	% Daily Value*
Calories	623 kcal	—
Total Fat	41 g	53%
Saturated Fat	8 g	40%
Cholesterol	115 mg	38%
Sodium	108 mg	5%
Total Carbohydrates	22 g	8%
Dietary Fiber	1 g	3%
Total Sugars	0 g	—
Protein	39 g	78%
Calcium	25 mg	2%
Iron	3 mg	16%
Potassium	324 mg	7%

*Percent Daily Values are based on a 2,000-calorie diet.